Turkish Tabbouleh Salad
Servings: 6 -8
Ingredients
- 2 cups bulgur
- 2 cups boiling water
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tbsp tomato paste
- 1 tbsp harissa
- 1/2 tsp salt
- 1 cup chopped cherry tomatoes
- 1/4 cup chopped red onion
- 1 cup chopped cucumber
- 1 cup chopped parsley
- 1/3 cup chopped green onion
- 1/2 cup fresh chopped mint
Instructions
- Place dried bulgur into a large bowl, add boiling water.
- In a separate small bowl, mix together oil, lemon juice, tomato paste, harissa, and salt. Pour into bulgur and water mixture, mix well.
- Let stand at room temperature for about 1/2 hour, or until the bulgur has absorbed the juices and becomes nice and fluffy.
- Add in the remaining ingredients. Place in the refrigerator and let sit for at least another hour before serving.
Notes
The flavor on this dish continues to develop the longer it sits. It can be easily prepared the day before serving.
*To make this a Gluten-Free dish, substitute 1 cup quinoa for 1 cup bulgur. Boil water and quinoa together, reduce heat to low, and cover. Simmer for about 15 minutes until quinoa has soaked up water and is fluffy. Follow remaining directions for salad.
*To make this a Gluten-Free dish, substitute 1 cup quinoa for 1 cup bulgur. Boil water and quinoa together, reduce heat to low, and cover. Simmer for about 15 minutes until quinoa has soaked up water and is fluffy. Follow remaining directions for salad.